Healthy Teriyaki Chicken Bowl

Name: Healthy Teriyaki Chicken Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups cooked brown rice; 1 lb boneless, skinless chicken breast, diced; 1 tablespoon olive oil; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 cup snap peas; 2 green onions, sliced; Sesame seeds for garnish; 1/4 cup low-sodium soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch mixed with 2 tablespoons of water

Highlighted under: Light Healthy Meals Ideas

I absolutely love creating healthy versions of my favorite dishes, and this Healthy Teriyaki Chicken Bowl is no exception. The combination of tender chicken, vibrant vegetables, and a homemade teriyaki sauce makes for a nutritious and satisfying meal. It’s quick to whip up on busy weeknights and can easily be customized with your favorite toppings. Plus, it's a great way to enjoy that rich umami flavor without all the added sugars and preservatives. Trust me, this bowl will become a staple in your meal prep rotation!

Created by

Sophie Adams

Last updated on 2026-02-28T08:09:35.748Z

When I first experimented with making a healthy teriyaki sauce, I was surprised at how easily I could create the depth of flavor I craved without relying on store-bought options. Using soy sauce, ginger, and sesame oil really elevated the dish, and I loved how simple and fresh the ingredients were. This approach not only cuts down on sugar but also allows me to customize the sauce to my liking.

As I perfected this recipe, I found that adding a mix of colorful vegetables not only boosts the nutrition but also makes the dish visually appealing. Always remember to sauté your vegetables separately for just a few minutes, which helps retain their crunch and vibrant colors. You can’t go wrong with this fiber-packed, delicious meal!

Why You Will Love This Recipe
Packed with protein and fiber for a filling meal
Fresh vegetables add crunch and nutrition
Homemade teriyaki sauce that's easy to make and healthier

Perfecting Your Teriyaki Sauce

The teriyaki sauce is the star of this chicken bowl, and getting it just right can elevate your dish from good to great. I recommend using low-sodium soy sauce to give you control over the saltiness without sacrificing flavor. When simmering the sauce, watch for it to become glossy and slightly thickened, which typically takes about 3-5 minutes after adding the cornstarch mixture. This will ensure it clings beautifully to the chicken and infuses every bite with that rich umami taste.

For an added depth of flavor, consider incorporating a splash of orange juice or zest into the teriyaki mix. This subtle sweetness and brightness pairs remarkably well with the savory notes of the sauce. If you prefer a spicier kick, a dash of sriracha or red pepper flakes can transform the sauce into a zesty delight. Just be sure to taste as you go to balance the sweetness and heat according to your preference.

Cooking Chicken to Perfection

To achieve tender, juicy chicken, it's crucial to cook it over medium-high heat and avoid overcrowding the skillet. This allows the chicken to sear properly and develop a golden exterior, enhancing the overall flavor of the dish. Cook the chicken in batches if necessary and resist the urge to stir too frequently; letting it sit in the pan helps form a beautiful golden crust. Aim for an internal temperature of 165°F (75°C) and always let it rest for a few minutes before sliced, allowing the juices to redistribute.

If you find yourself needing a substitute for chicken, consider using firm tofu or tempeh. Simply cube and marinate them in the teriyaki sauce for a similar flavor profile. For a vegetarian option, ensure the broth or stock used in the teriyaki sauce is vegan-friendly, as some brands may contain animal products.

Ingredients

For the Chicken Bowl

2 cups cooked brown rice
1 lb boneless, skinless chicken breast, diced
1 tablespoon olive oil
2 cups broccoli florets
1 red bell pepper, sliced
1 cup snap peas
2 green onions, sliced
Sesame seeds for garnish

For the Teriyaki Sauce

1/4 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons of water

Instructions

Prepare the Teriyaki Sauce

In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. Once simmering, add the cornstarch mixture and stir constantly until the sauce thickens. Remove from heat and set aside.

Cook the Chicken

In a large skillet, heat olive oil over medium-high heat. Add the diced chicken and cook for about 5-7 minutes until browned and cooked through. Pour in the teriyaki sauce and stir to coat the chicken evenly.

Sauté the Vegetables

In another skillet, add broccoli, bell pepper, and snap peas. Sauté over medium heat for about 4-5 minutes until the vegetables are tender but still crisp.

Assemble the Bowls

Divide the cooked brown rice among four bowls. Top with the teriyaki chicken and sautéed vegetables. Sprinkle with sliced green onions and sesame seeds before serving.

Pro Tips

Feel free to substitute any of the vegetables based on what you have on hand. This recipe is highly customizable, so use your favorite seasonal vegetables for a fresh twist.

Customizing Your Bowl

One of the best aspects of the Healthy Teriyaki Chicken Bowl is its versatility. You can easily customize the vegetable selection based on what you have on hand or what's in season. Carrots, zucchini, or bell peppers work beautifully and cook at roughly the same rate as broccoli and snap peas. Just be sure to keep your vegetables uniform in size for even cooking, ensuring a delightful crunch in every bite.

For a heartier version, you might add additional proteins like edamame or sliced mushrooms. These not only boost the nutritional profile of the dish but also add different textures. When experimenting with toppings, crushed peanuts or cashews provide an excellent crunch, while a drizzle of chili oil can give it a more complex flavor.

Storage and Reheating

If you prepare this bowl in advance, store the components separately in airtight containers in the refrigerator. The cooked chicken and vegetables will last for about 3-4 days, while the rice can be kept for up to a week. For optimal freshness, reheat only the portions you plan to eat. When reheating, use a microwave or a stovetop skillet, adding a splash of water to maintain moisture and prevent the chicken from drying out.

Freezing is also an option if you wish to extend the meal's shelf life. Cool the cooked chicken and vegetables completely before placing them in freezer-safe bags, and freeze for up to three months. When you're ready to eat, allow them to thaw in the fridge overnight and reheat as described above for a quick, healthy meal any day of the week.

Questions About Recipes

→ Can I use a different type of protein?

Absolutely! Tofu or shrimp would work well in this recipe.

→ Is the teriyaki sauce gluten-free?

You can easily make this dish gluten-free by using tamari instead of soy sauce.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

→ Can I make this recipe vegan?

Yes! Simply replace chicken with tofu and honey with maple syrup for a vegan version.